Seasoning and Filling Mixing

Author: None
Publisher:
Publish Date: 2002-06-01
Features: This book provides a detailed introduction to the basic, single, composite, inherent, enhanced, and flavoring tastes commonly used in red-cooked dishes, and explains the seasoning knowledge of over a hundred flavors. In terms of white-cooked food preparation, it introduces the mixing techniques of over 60 types of fillings, catering to the characteristics of meat, vegetable, mixed fillings, as well as sweet, savory, and sweet-savory flavors in southern and northern-style pastries and snacks. This book is suitable for teachers, technicians, and employees in culinary schools, hotels, guesthouses, and food enterprises. It can also serve as a teaching material for chef training classes and a valuable guide for home cooking.